Cheesy Meatball Stuffed Poblano Peppers with Riced Cauliflower

Chef's Pick

Cheesy Meatball Stuffed Poblano Peppers with Riced Cauliflower

  • 37 min.

  • 430 cal.

  • 2 serv.

  • Mild

Ingredients
Instructions

Cook time: 37 minutes

Preheat oven to 400°

Heat 1 tbsp oil in skillet over medium; crumble meatballs, add to skillet + sauté 2-3 min until browned + hot; season generously with salt/pep, add to mixing bowl, fold in ½ of the rice + ½ cup of salsa

Wash + dry 2 poblanos, slice in half lengthwise + discard seeds; divide filling between peppers, sprinkle 4 tbsp of cheese on each pepper, add to sheet pan + cover with foil; roast 15-20 min then remove foil + roast 15 min more until hot + bubbling—looks great!

Nutrition

Servings: 2

Amount per serving

430

Calories

32g

Fat

16g

Carbs

2g

Fiber

19g

Protein

4g

Sugars

Calories per serving

430

Total Fat

32g

42

Saturated Fat

12g

60%

Trans Fat

1g

Cholesterol

75mg

25%

Sodium

850mg

37%

Total Carbohydrates

16g

6%

Dietary Fiber

2g

8%

Total Sugars

4g

Included 0g added sugars

0%

Protein

19g

Vitamin D

1%

Vitamin A

9%

Vitamin C

108%

Calcium

23%

Iron

16%

Potassium

5%

The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.

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